Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/36—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/50—Poultry products, e.g. poultry sausages
  • A23L13/55—Treatment of original pieces or parts
  • A23L13/57—Coating with a layer or stuffing

Definitions

• the present invention relates to a coating composition for use in frozen food products.
• the invention discloses frozen, coated food products which can be cooked and/or re-heated using a conventional oven, grill, pan fry, fryer or a microwave oven.
• the present invention also defines a process for making a frozen, coated food product.
• Freezing food is a convenient way of preserving food products. Conventional household freezers are commonly used to freeze food in domestic kitchens. This process of preserving food is particularly preferred by consumers as it is quick, efficient, cost-effective and often does not require that the food product contains any added preservatives. Freezing food slows down composition by turning residual moisture into ice, which inhibits growth of bacteria.
• Frozen food products are often pre-prepared in advance by food manufacturers. Examples include ready meals and convenience foods. Many frozen food products, such as fish fingers, have an outer coating which consumers expect to be dry and crispy after cooking. However, such products often become soggy and the outer coating may fall apart due to excess moisture arising from freezing. It is not uncommon for frozen products to be subjected to temperature and moisture changes while being stored in a conventional domestic freezer, and this can result in an end product which is soggy and undesirable.
• the present invention provides a coating composition for a food product comprising:
• the present invention provides a food product comprising a solid core coated in a coating composition according to the first aspect of the invention.
• a coating composition for a food product comprising:
• the inner pre-dust layer is applied directly to a solid food core and provides a surface to which the batter layer can adhere.
• the inner pre-dust layer preferably comprises one or more of gelatinised starch, non-gelatinised starch, hot swelling potato starch, rusk, egg albumin and wheat flour.
• Gelatinised starch and non-gelatinised starch have their normal meanings in the art; gelatinised starch has been treated with heat.
• Rusk has its standard meaning in the art and is used to refer to an ultra-fine breadcrumb.
• the egg albumin is preferably in powder form.
• the pre-dust layer has the following composition:
• the inner pre-dust layer Preferably, from 4-8 wt% of the total coating composition is the inner pre-dust layer, more preferably the inner pre-dust layer accounts for 6 wt% of the total coating composition.
• the batter layer further comprises water.
• the lipid and water form the liquid phase of the batter layer.
• said liquid phase comprises a water to lipid ratio of from 40:60 to 70:30, most preferably 50:50.
• the combination of water and lipid in a liquid phase results in a frozen coated product which can be stored in a frozen state for prolonged periods of time and which is crispy when cooked.
• the product is fried.
• the water in the batter layer evaporates leaving a layer with a high content of lipid at liquid phase.
• the water to lipid ratio after the frying step is from 25:75 to 30:70, most preferably 28:72.
• This moisture barrier has such a high fat content, it means that the frozen coated food product can be stored in a frozen state for a prolonged period of time, without negatively impacting the quality of the final product.
• the batter layer comprises; 34-40 wt% of lipid in liquid phase, 34-38 wt% water, which can be in liquid or solid state, 8-12 wt% wheat flour, 6-9 wt% egg albumin powder, 4-7 wt% dry glucose, and 1-2 wt% salt.
• the liquid phase of the batter layer comprises lipid and water and is preferably 70-80 wt% of the batter layer.
• the water to lipid ratio is preferably approximately 50:50.
• the solid phase of the batter layer is preferably 20-30 wt%.
• the batter layer comprises 37.4 wt% rape seed oil, 34.2 wt% water, 10.7 wt% wheat flour, 7.5 wt% egg albumin powder, 5.4 wt% dry glucose, 3.2 wt% ice and 1.6 wt% salt.
• the coating composition of the present invention comprises an outer breadcrumb layer.
• the moisture content of standard breadcrumbs is around 9 to 11%, with dry breadcrumbs having a moisture content of around 9%.
• Standard or dry breadcrumbs may be used in the coating composition of the invention.
• the outer breadcrumb layer comprises extra-dry breadcrumbs, having a moisture content of around 7 wt% or less, more preferably around 5 wt% or less.
• the breadcrumbs comprise wheat flour, yeast, water, vegetable oil (preferably rapeseed oil), salt, sugar and spice extract.
• the particle size of breadcrumbs is within the range of from 0.1 to 6.0 mm, preferably from 0.1 to 5.6 mm.
• the particle size distribution of the breadcrumbs is as follows: Particle size (mm) % of crumb >5.6 ⁇ 2% 3.35 to 5.6 20 to 40% 2 to 3.35 25 to 45% 1 to 2 15 to 30% ⁇ 1 ⁇ 15%
• particle size refers to the largest dimension of a breadcrumb particle, which determines the smallest mesh pore diameter that the particle will be able to pass through when sieved.
• Suitable methods of determining the particle size distribution of breadcrumbs using sieve analysis are routine and well-known in the art. To obtain the preferred particle size distribution described above, a series of four sieves, having mesh sizes of 5.6 mm, 3.35 mm, 2mm and 1 mm could be used.
• 18-22 wt% of the total coating composition, and preferably 20 wt% of the total coating composition, is the outer breadcrumb layer.
• the coating composition of the present invention can be applied to solid food core to produce the food product of the present invention.
• the food product of the present invention is suitable for freezing.
• the coated product of the present invention can be stored for at least 6 months in a frozen state, more preferably at least 9 months.
• the solid food core of the frozen coated product can be any foodstuff.
• the solid food core of the frozen coated food product may be any form of poultry, fish, vegetable, cheese or any combination thereof.
• the solid food core is vegetable, potato is preferably used.
• Poultry has its standard meaning in the art, and includes chicken and turkey.
• the solid food core is fish, it can be prepared by one of two methods.
• the solid fish core is prepared by the "cut from block” method.
• a block of frozen fish fillets is cut into the required size for the food product to be coated. This method is particularly preferred, as it results in a fish core with a flaky appearance, which is preferred by consumers.
• the solid fish core can be prepared by the "flaked and formed” method.
• a fish fillet is chopped into small pieces and mixed with hot swelling starch, cold swelling starch and dry glucose. The mixture is then reformed into the desired shape for the food product to be coated.
• the food core prepared by this method has a soft and consistent texture throughout, which is preferred by consumers.
• the food core is poultry, it is preferably prepared by the "chopped and shaped" method.
• a chicken fillet is chopped into small pieces and mixed with wheat flour, wheat starch, maize starch or rice flour. The mixture is then reformed into the desired shape for the food product to be coated.
• the solid core is preferably as described herein.
• the inner pre-dust layer, batter layer and outer breadcrumb layer are preferably as described above.
• the solid core of step (i) is entirely coated by an even distribution of the inner pre-dust layer.
• the batter layer is applied after application of the inner pre-dust layer, and coats at least 80%, preferably at least 90%, preferably 100% of the solid core and inner-pre-dust layer.
• the outer breadcrumb layer is applied immediately to the solid food core coated in the inner pre-dust layer and batter layer.
• the outer breadcrumb layer is applied using a vibrating plate to provide an even coating, and high breadcrumb pick-up.
• the coated food product is fried at a temperature of from 180 to 200 °C for 50 to 90 seconds, more preferably for 60 seconds at 195 °C.
• This extended frying step increases the lipid content of the batter layer, thus forming a moisture barrier which prevents the coating composition from becoming soggy from excess water in the food core.
• the water to lipid ratio of the batter layer is preferably from 40:60 to 70:30, most preferably 50:50.
• This increased fat content allows the coated product to be stored in a frozen state for a prolonged period of time, preferably at least 6 months, without negatively impacting the quality of the final cooked product.
• the high fat content prevents the coating composition from becoming soggy and falling apart upon cooking.
• the fried, coated food product is frozen at -30°C for 30-40 minutes, preferably 35 minutes. This ensures that the food product is frozen throughout, and can be stored or transported to be sold to consumers.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Zoology (AREA)
• Marine Sciences & Fisheries (AREA)
• Dispersion Chemistry (AREA)
• General Preparation And Processing Of Foods (AREA)
• Freezing, Cooling And Drying Of Foods (AREA)

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Citations (5)

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• 2016
  • 2016-06-03 GB GB1609761.0A patent/GB2550970B/en active Active
• 2017
  • 2017-06-02 EP EP17174373.5A patent/EP3251528B1/de active Active

Patent Citations (5)

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